By Nate Patrylak
Cut the chicken breast into bite-sized pieces and season with salt and pepper.
In a bowl, mix 1 tablespoon of soy sauce with cornstarch and water to create a marinade. Add the chicken pieces and let them marinate for about 10 minutes.
While the chicken is marinating, prepare the sauce by combining the remaining 1 tablespoon of soy sauce, hoisin sauce, and a pinch of salt in a small bowl. Set aside.
Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and stir-fry until the chicken is cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside.
In the same pan, add minced garlic, grated ginger, and red chili flakes. Stir-fry for about 30 seconds until fragrant.
Add the mixed bell peppers to the pan and stir-fry for about 3-4 minutes, until they start to soften.
Return the chicken to the pan, add the prepared sauce and stir to coat the chicken and vegetables evenly. Cook for an additional 2 minutes.
Add the peanuts and chopped green onions to the pan, and toss everything together.
Serve the Kung Pao Chicken hot over a bed of rice.
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This Chinese Main Dish Stir-Fry Chicken recipe is ready in 25 minutes and features Chicken Breast, Mixed Bell Peppers, Peanuts and other delicious ingredients. Contains 460 calories total.
Cut the chicken breast into bite-sized pieces and season with salt and pepper.
In a bowl, mix 1 tablespoon of soy sauce with cornstarch and water to create a marinade. Add the chicken pieces and let them marinate for about 10 minutes.
While the chicken is marinating, prepare the sauce by combining the remaining 1 tablespoon of soy sauce, hoisin sauce, and a pinch of salt in a small bowl. Set aside.
Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and stir-fry until the chicken is cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside.
In the same pan, add minced garlic, grated ginger, and red chili flakes. Stir-fry for about 30 seconds until fragrant.
Add the mixed bell peppers to the pan and stir-fry for about 3-4 minutes, until they start to soften.
Return the chicken to the pan, add the prepared sauce and stir to coat the chicken and vegetables evenly. Cook for an additional 2 minutes.
Add the peanuts and chopped green onions to the pan, and toss everything together.
Serve the Kung Pao Chicken hot over a bed of rice.
Calories per Serving: 460
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